Dip each piece of chicken in the mayonnaise mixture to coat thoroughly and then roll in the pork rinds to cover completely. Place the chicken on the wire rack, making sure there is enough room around each piece for the chicken to roast evenly and crisply.

Bake for 40 minutes, or until the juice runs clear when the thickest part of the thigh is pricked with a knife.

I agree with "loves Oregon."—I don't see this as a healthy recipe. Also, many of us are also on cardiac diets and sodium is a big concern. Is it possible to list the sodium content in the nutritional area on all recipes? Thanks!